Influence of lactation stage on lipids and fatty acids profile of artisanal Algerian Camembert-type cheese manufactured with cow’s milk

Authors

  • Asma Bouterfa Science and Techniques of Animal Production Laboratory, Abdelhamid Ibn Badis University, 27000, Mostagane. Algeria
  • Ahmed Bekada Laboratory of Food Technology and Nutrition, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria
  • Abdelkader Homrani Science and Techniques of Animal Production Laboratory, Abdelhamid Ibn Badis University, 27000, Mostagane. Algeria
  • Abdeltif Amrane Laboratory "Sciences Chimiques de Rennes" – Team "Chimie et Ingénierie des Procédés", Avenue du Général Leclerc, CS 50837, 35708 Rennes Cedex 7 (France)
  • Akram Zribi Research Laboratory of Chemistry, Department of Chemistry, Khurma University College, Taïf University, Kingdom of Saudi Arabia
  • Benmehel Benakriche Laboratory of Food Technology and Nutrition, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria
  • El Houari Dahloum Laboratory of Applied Animal Physiology, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria
  • Djilali Benabdelmoumene Laboratory of Applied Animal Physiology, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria
  • Charalampos Proestos Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, Athens, Greece

DOI:

https://doi.org/10.38150/sajeb.9(1).p17-22

Abstract

Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysed
and evaluated. Results showed that the total lipids were related to the stage
of lactation (p<0.05), ranging from 14.6% for the 3rd SOL to 23% for the 1st
SOL. The fatty acids composition of Camembert-type cheese showed a high
polyunsaturated fatty acids percentage dominated by ω6 and ω3 fatty acids
represented by linoleic and α-linolenic acids. Indeed, they recorded maximum values of 2.53% and 0.6% respectively, for the Camembert made with
the milk of the 1st SOL (p<0.05). Concerning monounsaturated fatty acids
class, oleic acid is found to be the most important fatty acid with a maximum
percentage (26.1%) in Camembert of the 1st SOL (p<0.05). Finally, this study
concluded that the stage of lactation plays a determining role on the biochemical composition of the camembert type-cheese, particularly on lipids
and essential fatty acids.

Author Biographies

Asma Bouterfa, Science and Techniques of Animal Production Laboratory, Abdelhamid Ibn Badis University, 27000, Mostagane. Algeria

Science and Techniques of Animal Production Laboratory, Abdelhamid Ibn Badis University, 27000, Mostagane. Algeria

Ahmed Bekada, Laboratory of Food Technology and Nutrition, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria

Laboratory of Food Technology and Nutrition, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria

Abdelkader Homrani, Science and Techniques of Animal Production Laboratory, Abdelhamid Ibn Badis University, 27000, Mostagane. Algeria

Science and Techniques of Animal Production Laboratory, Abdelhamid Ibn Badis University, 27000, Mostagane. Algeria

Abdeltif Amrane, Laboratory "Sciences Chimiques de Rennes" – Team "Chimie et Ingénierie des Procédés", Avenue du Général Leclerc, CS 50837, 35708 Rennes Cedex 7 (France)

Laboratory "Sciences Chimiques de Rennes" – Team "Chimie et Ingénierie des Procédés", Avenue du Général Leclerc,
CS 50837, 35708 Rennes Cedex 7 (France)

Akram Zribi, Research Laboratory of Chemistry, Department of Chemistry, Khurma University College, Taïf University, Kingdom of Saudi Arabia

Research Laboratory of Chemistry, Department of Chemistry, Khurma University College, Taïf University, Kingdom of Saudi Arabia

Benmehel Benakriche, Laboratory of Food Technology and Nutrition, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria

Laboratory of Food Technology and Nutrition, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria

El Houari Dahloum, Laboratory of Applied Animal Physiology, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria

Laboratory of Applied Animal Physiology, Department of Agronomy, Faculty of Natural
Science and Life, University of Mostaganem, Mostaganem, Algeria

Djilali Benabdelmoumene, Laboratory of Applied Animal Physiology, Department of Agronomy, Faculty of Natural Science and Life, University of Mostaganem, Mostaganem, Algeria

Laboratory of Applied Animal Physiology, Department of Agronomy, Faculty of Natural
Science and Life, University of Mostaganem, Mostaganem, Algeria

Charalampos Proestos, Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, Athens, Greece

Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and
Kapodistrian University of Athens, Athens, Greece

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Published

2019-08-30

Issue

Vol. 9 No. 1 (2019)

Section

Research Articles